I always have the problem of my banana bread taking forever to bake, but the middle still being gooey. By the time it's fully cooked the bread starts drying out. So I found a new recipe, then tweaked it because I didn't like how it mixed up the first time. The batter smells like vanilla pudding... and you might just want to start eating it! But don't... bake it into a delicious loaf of banana bread.
1/2 cup butter, softened
1 cup sugar*
2 eggs
1 tsp vanilla extract
1/2 cup sour cream
2 medium bananas, mashed
1-1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
Preheat oven to 350. Grease a loaf pan.
In a large bowl, cream together the butter and sugar. Add the eggs and vanilla and mix well. Add in the sour cream, and then the mashed bananas - mixing between each.
Combine the flour, baking soda, and salt - then fold into the wet ingredients. Spread evenly in pan.
Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes before removing to cool completely (or eat warm like we do!).
*The first time I made this I did not have enough sugar. I used 1/2 cup sugar and ~1/2 cup honey. It was delicious, but browned a bit more than using all sugar.
Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts
Tuesday, April 28, 2020
Wednesday, October 26, 2011
Easy Pumpkin Muffins
I made these mini-muffins for my older son's class snack, and they were a hit! I doubled the recipe, which made 48 mini-muffins, 6 full size muffins, and two mini-loaves of pumpkin bread. When doubling the ingredients, the 1 can of pumpkin puree falls 1oz short of what's required, so I subbed 1oz of unsweetened applesauce to round it out. So moist & delicious!
1 ½ cup sugar
½ tsp cinnamon
½ tsp nutmeg
¾ tsp salt
½ tsp cloves
¼ tsp baking powder
1 2/3 cup flour
1 t baking soda
1/2 cup oil
2 eggs
1 cup pumpkin (about half a 15 oz can)
½ cup cold water
Mix all ingredients together until well combined. Put in greased loaf pan or muffin tin. Bake at 325 degrees.
* Bread (one loaf) = 75-90 minutes
* 12 Muffins = 40 minutes
* 24 Mini muffins = 25 minutes (mine were done at 19 mins. in a dark metal pan)
1 ½ cup sugar
½ tsp cinnamon
½ tsp nutmeg
¾ tsp salt
½ tsp cloves
¼ tsp baking powder
1 2/3 cup flour
1 t baking soda
1/2 cup oil
2 eggs
1 cup pumpkin (about half a 15 oz can)
½ cup cold water
Mix all ingredients together until well combined. Put in greased loaf pan or muffin tin. Bake at 325 degrees.
* Bread (one loaf) = 75-90 minutes
* 12 Muffins = 40 minutes
* 24 Mini muffins = 25 minutes (mine were done at 19 mins. in a dark metal pan)
Sunday, February 20, 2011
Chapatis (Indian Whole Wheat Griddle Bread)
This comes from my favorite Food Network star, Aarti Sequeira. They're not hard to make, but they do take some time.
Ingredients
* 2 cups whole wheat flour, plus more for rolling
* Big pinch fine sea salt
* 1 cup water
* 1/4 cup olive oil, vegetable oil, melted butter, or ghee
Directions
Pour the flour and salt into a large bowl. Slowly pour water into the flour, moving your other hand through the flour in circular motions, until it starts to come together. Then, either in the bowl or on your counter (which you might want to lightly flour to prevent sticking), knead the dough for about 10 minutes. The dough should be soft and pliant.
Return the ball of dough to the bowl and rub the surface of the dough with a little oil to keep it from drying out. Cover with plastic wrap or a damp cloth and allow to rest about 30 minutes.
When you're ready to make chapatis, assemble your tools: a small, flat bowl of whole wheat flour, a small bowl of olive oil or melted butter with a small spoon in it, and a paper towel-lined plate or container for the finished breads.
Heat a flat griddle or cast iron skillet over medium-high heat. Meanwhile, on a lightly-floured surface, work the ball of dough into a long log. Cut into 12 equal pieces by cutting it in half, and then half again. Cut each of the quarters into 3 equal pieces. Return to the bowl and cover with a damp towel to prevent them from drying out.
To roll the chapatis: Roll a piece of dough between your palms to form a ball, and then flatten with your palm. Dunk this puck in the bowl of flour, and then roll until it's a 4-inch circle. Spoon about 1/4 teaspoon of oil in the center of the circle, and spread it out almost to the perimeter of the circle using the back of the spoon. Fold the circle in half, then in half again, so it forms a triangle. Seal the edges, and dunk in flour again if it's sticky.
Start rolling, turning the triangle a quarter turn after each roll, until it's about 6-inches wide, with an even thickness. After some practice you'll be able to roll the chapati and rotate it without picking it up; I do this by weighing down a little on my right hand and pushing the chapati around that way.
Test the griddle by sprinkling a little flour on it; if it turns brown immediately, it's ready. Flapping the chapati between your hands to remove any excess flour, slap the chapati onto the griddle. It should start darkening almost immediately.
When small bubbles start to form, spread a little oil over the surface of the chapati, then flip. It should start to puff up. Spoon a little oil over this side too, and when it's puffed up a little more, flip. Press down on the edges of the chapati with your spatula or (if you're brave!) with a dry rag. This will seal the edges and encourage the entire chapati to puff up. If you spot any holes, press down on those too so the air doesn't escape. Allowing the air to stay inside the whole chapati makes it flaky and light. But don't fret if your first few don't puff up; it takes practice! It will still taste delicious.
Remove to your container. Repeat with the remaining dough, and serve the chapatis hot.
Ingredients
* 2 cups whole wheat flour, plus more for rolling
* Big pinch fine sea salt
* 1 cup water
* 1/4 cup olive oil, vegetable oil, melted butter, or ghee
Directions
Pour the flour and salt into a large bowl. Slowly pour water into the flour, moving your other hand through the flour in circular motions, until it starts to come together. Then, either in the bowl or on your counter (which you might want to lightly flour to prevent sticking), knead the dough for about 10 minutes. The dough should be soft and pliant.
Return the ball of dough to the bowl and rub the surface of the dough with a little oil to keep it from drying out. Cover with plastic wrap or a damp cloth and allow to rest about 30 minutes.
When you're ready to make chapatis, assemble your tools: a small, flat bowl of whole wheat flour, a small bowl of olive oil or melted butter with a small spoon in it, and a paper towel-lined plate or container for the finished breads.
Heat a flat griddle or cast iron skillet over medium-high heat. Meanwhile, on a lightly-floured surface, work the ball of dough into a long log. Cut into 12 equal pieces by cutting it in half, and then half again. Cut each of the quarters into 3 equal pieces. Return to the bowl and cover with a damp towel to prevent them from drying out.
To roll the chapatis: Roll a piece of dough between your palms to form a ball, and then flatten with your palm. Dunk this puck in the bowl of flour, and then roll until it's a 4-inch circle. Spoon about 1/4 teaspoon of oil in the center of the circle, and spread it out almost to the perimeter of the circle using the back of the spoon. Fold the circle in half, then in half again, so it forms a triangle. Seal the edges, and dunk in flour again if it's sticky.
Start rolling, turning the triangle a quarter turn after each roll, until it's about 6-inches wide, with an even thickness. After some practice you'll be able to roll the chapati and rotate it without picking it up; I do this by weighing down a little on my right hand and pushing the chapati around that way.
Test the griddle by sprinkling a little flour on it; if it turns brown immediately, it's ready. Flapping the chapati between your hands to remove any excess flour, slap the chapati onto the griddle. It should start darkening almost immediately.
When small bubbles start to form, spread a little oil over the surface of the chapati, then flip. It should start to puff up. Spoon a little oil over this side too, and when it's puffed up a little more, flip. Press down on the edges of the chapati with your spatula or (if you're brave!) with a dry rag. This will seal the edges and encourage the entire chapati to puff up. If you spot any holes, press down on those too so the air doesn't escape. Allowing the air to stay inside the whole chapati makes it flaky and light. But don't fret if your first few don't puff up; it takes practice! It will still taste delicious.
Remove to your container. Repeat with the remaining dough, and serve the chapatis hot.
Monday, February 14, 2011
Focaccia Bread
This is a quick, easy, and delicious bread! My family likes to cut it into "strips" and dip into olive oil and balsamic vinegar. Yum!
1 cup warm water (~110 degrees)
1 tsp sugar
1 tbsp active dry yeast
1 tbsp vegetable oil
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp dried basil
pinch ground black pepper
1 3/4 cup bread flour (or all-purpose)
1 cup whole wheat flour
1 tsp salt
olive oil
dried rosemary
parmesan cheese
Measure out warm water - add yeast and sugar and mix well. Let sit for 10 minutes to proof (it will get bubbly). Assemble other ingredients while waiting.
Pour yeast mixture into mixing bowl. Add the vegetable oil, all the herbs, then the flour and salt. Mix well with wooden spoon until it pulls together. Place bread on lightly floured surface and knead until smooth and elastic. Drizzle some olive oil in mixing bowl, turn dough in it to coat, then cover with a towel and let rise for 30 minutes.
Preheat oven to 450 degrees. Punch dough down; place in baking sheet coated with cooking spray (I use a 10x14 sheet pan and it's perfect). Pat the dough into a 1/2" thick rectangle. Brush the top with olive oil then sprinkle with coarse salt, parmesan cheese, and rosemary. Bake for 15 minutes or until golden brown.
1 cup warm water (~110 degrees)
1 tsp sugar
1 tbsp active dry yeast
1 tbsp vegetable oil
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp dried basil
pinch ground black pepper
1 3/4 cup bread flour (or all-purpose)
1 cup whole wheat flour
1 tsp salt
olive oil
dried rosemary
parmesan cheese
Measure out warm water - add yeast and sugar and mix well. Let sit for 10 minutes to proof (it will get bubbly). Assemble other ingredients while waiting.
Pour yeast mixture into mixing bowl. Add the vegetable oil, all the herbs, then the flour and salt. Mix well with wooden spoon until it pulls together. Place bread on lightly floured surface and knead until smooth and elastic. Drizzle some olive oil in mixing bowl, turn dough in it to coat, then cover with a towel and let rise for 30 minutes.
Preheat oven to 450 degrees. Punch dough down; place in baking sheet coated with cooking spray (I use a 10x14 sheet pan and it's perfect). Pat the dough into a 1/2" thick rectangle. Brush the top with olive oil then sprinkle with coarse salt, parmesan cheese, and rosemary. Bake for 15 minutes or until golden brown.
Monday, October 25, 2010
My Favorite Cornbread
This cornbread was so moist & delicious! Even my dad, who isn't a fan of cornbread, LOVED it! This would be perfect with a big pot of chili. :)
2 cups cornmeal
2 1/2 cups milk
1 1/2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1 cup white sugar
2 eggs
1/2 cup vegetable oil
Preheat oven to 400 degrees. In a small bowl, combine cornmeal and milk; let stand 10 minutes. Grease a 9x13 baking pan. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs, and oil until smooth. Pour batter into prepared pan. Bake in preheated oven for 30-35 minutes, or until a knife inserted into center comes out clean.
2 cups cornmeal
2 1/2 cups milk
1 1/2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1 cup white sugar
2 eggs
1/2 cup vegetable oil
Preheat oven to 400 degrees. In a small bowl, combine cornmeal and milk; let stand 10 minutes. Grease a 9x13 baking pan. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs, and oil until smooth. Pour batter into prepared pan. Bake in preheated oven for 30-35 minutes, or until a knife inserted into center comes out clean.
Monday, August 30, 2010
Quick & Easy Cinnamon-Swirl Coffee Cake
I found this recipe on the Kraft website & had to try it. It was so easy to make, and the whole family devoured it! Feel free to leave off the nuts if you don't care for them.
1 (3.4 oz) pkg vanilla instant pudding
1/2 cup chopped pecans, divided
1 tbsp ground cinnamon
1/2 cup packed brown sugar
2 cans (7.5 oz each) refrigerated buttermilk biscuits
1/2 cup (1 stick) unsalted butter, melted
Heat the oven to 350. Sprinkle half each of the dry pudding mix and nuts onto bottom of fluted tube pan sprayed with cooking spray; set aside.
Mix cinnamon and brown sugar. Separate dough into 20 biscuits. Place 10 biscuits in pan, with sides slightly overlapping. Sprinkle with remaining dry pudding mix, nuts, and half the cinnamon-sugar. Drizzle with half the butter. Top with remaining biscuits, cinnamon-sugar and butter.
Bake 30 minutes or until golden brown. Cool 1 min in pan; invert onto serving platter. Serve warm.
1 (3.4 oz) pkg vanilla instant pudding
1/2 cup chopped pecans, divided
1 tbsp ground cinnamon
1/2 cup packed brown sugar
2 cans (7.5 oz each) refrigerated buttermilk biscuits
1/2 cup (1 stick) unsalted butter, melted
Heat the oven to 350. Sprinkle half each of the dry pudding mix and nuts onto bottom of fluted tube pan sprayed with cooking spray; set aside.
Mix cinnamon and brown sugar. Separate dough into 20 biscuits. Place 10 biscuits in pan, with sides slightly overlapping. Sprinkle with remaining dry pudding mix, nuts, and half the cinnamon-sugar. Drizzle with half the butter. Top with remaining biscuits, cinnamon-sugar and butter.
Bake 30 minutes or until golden brown. Cool 1 min in pan; invert onto serving platter. Serve warm.
Friday, May 28, 2010
Muffin Mix
Place in gallon storage bag:
1-3/4 cups all-purpose flour
1/3 cup sugar
2 tsp baking powder
1/4 tsp salt
Needed to make muffins:
1 beaten egg
3/4 cup milk
1/4 cup cooking oil
your favorite "filling"**
Directions:
Grease twelve muffin cups or line with paper baking cups; set aside. Put mixture into medium bowl and make a well in the center; set aside. In another bowl, combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir until just moistened (batter should be lumpy). Fold in your favorite "filling".**
Spoon batter into prepared muffin cups, filling each two-thirds full. Bake in a 400-degree oven for 18-20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes; remove from muffin cups.
**Fillings:
- 3/4 cup fresh or frozen blueberries
- 1 cup mini chocolate chips
- 1 cup coarsely chopped cranberries (add 2 tbsp additional sugar to mix)
- 1 tbsp poppy seeds (add 3 tbsp additional sugar to mix)
1-3/4 cups all-purpose flour
1/3 cup sugar
2 tsp baking powder
1/4 tsp salt
Needed to make muffins:
1 beaten egg
3/4 cup milk
1/4 cup cooking oil
your favorite "filling"**
Directions:
Grease twelve muffin cups or line with paper baking cups; set aside. Put mixture into medium bowl and make a well in the center; set aside. In another bowl, combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir until just moistened (batter should be lumpy). Fold in your favorite "filling".**
Spoon batter into prepared muffin cups, filling each two-thirds full. Bake in a 400-degree oven for 18-20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes; remove from muffin cups.
**Fillings:
- 3/4 cup fresh or frozen blueberries
- 1 cup mini chocolate chips
- 1 cup coarsely chopped cranberries (add 2 tbsp additional sugar to mix)
- 1 tbsp poppy seeds (add 3 tbsp additional sugar to mix)
Buttermilk Drop Biscuits Mix
Place in a gallon storage bag:
3 cups all-purpose flour
4 tsp baking powder
1 tbsp sugar
1 tsp salt
3/4 tsp cream of tartar
Needed to make biscuits:
3/4 cup butter (or 1/2 cup butter and 1/4 cup shortening)
1-1/4 cup buttermilk
1/4 cup whipping cream
Directions:
Put mix in a large bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add buttermilk and whipping cream all at once. Using a fork, stir just until moistened.
Drop by spoonfuls onto a greased baking sheet. Bake in a 450 degree oven for 10-12 minutes or until golden. Remove biscuits from baking sheet and serve immediately. Makes 12 biscuits.
3 cups all-purpose flour
4 tsp baking powder
1 tbsp sugar
1 tsp salt
3/4 tsp cream of tartar
Needed to make biscuits:
3/4 cup butter (or 1/2 cup butter and 1/4 cup shortening)
1-1/4 cup buttermilk
1/4 cup whipping cream
Directions:
Put mix in a large bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add buttermilk and whipping cream all at once. Using a fork, stir just until moistened.
Drop by spoonfuls onto a greased baking sheet. Bake in a 450 degree oven for 10-12 minutes or until golden. Remove biscuits from baking sheet and serve immediately. Makes 12 biscuits.
Friday, July 31, 2009
Caraway Cheese Bread
1 loaf French Bread, sliced in half
1 cup shredded cheddar cheese
1/4 cup butter or margarine
1 Tbsp caraway seeds
Combine cheese, butter/margarine and caraway seeds. Divide between each half and spread on bread. Wrap each half tightly (I use Glad Press-n-Seal) and freeze.
Serving day:
Defrost and broil until cheese is bubbly and browned (8-10 minutes).
1 cup shredded cheddar cheese
1/4 cup butter or margarine
1 Tbsp caraway seeds
Combine cheese, butter/margarine and caraway seeds. Divide between each half and spread on bread. Wrap each half tightly (I use Glad Press-n-Seal) and freeze.
Serving day:
Defrost and broil until cheese is bubbly and browned (8-10 minutes).
Monday, October 13, 2008
Quick Sticky Buns
I feel like I'm giving a secret away because these are so easy -- but people don't know that! I make these often for a nice breakfast treat. So easy, so yummy, and everyone loves them!
You need enough butter to make 10 thin slices -- I think I usually use a little over 3 tbsp (3 pats per tbsp)
~ 1/2 cup brown sugar
1/2 cup pecans, chopped (optional)
1 tube refrigerated buttermilk biscuits
HEAT oven to 375.
DROP a piece of butter in the bottom of each of 10 compartments of a muffin tin. Sprinkle some brown sugar and, if desired, some pecans over the butter. Top each compartment with a biscuit.
BAKE until golden brown, about 8-10 minutes. Remove from oven.
PLACE a baking sheet on top of the tin while the buns are still hot. Carefully flip the tin over, tapping the bottom to release the buns.
TRANSFER to a platter. Serve warm.
(I got this from a Real Simple magazine, but tweaked the recipe.)
You need enough butter to make 10 thin slices -- I think I usually use a little over 3 tbsp (3 pats per tbsp)
~ 1/2 cup brown sugar
1/2 cup pecans, chopped (optional)
1 tube refrigerated buttermilk biscuits
HEAT oven to 375.
DROP a piece of butter in the bottom of each of 10 compartments of a muffin tin. Sprinkle some brown sugar and, if desired, some pecans over the butter. Top each compartment with a biscuit.
BAKE until golden brown, about 8-10 minutes. Remove from oven.
PLACE a baking sheet on top of the tin while the buns are still hot. Carefully flip the tin over, tapping the bottom to release the buns.
TRANSFER to a platter. Serve warm.
(I got this from a Real Simple magazine, but tweaked the recipe.)
Nikki's 3 ingredient pumpkin bread!
I just made this today....it's almost gone! The whole family loves it!
LOW FAT, HIGH FIBER, too!
1 box carrot cake mix or spice cake mix
1 can pumpkin
1 egg
Mix all together and pour into greased loaf pan. I baked mine for 35 min. at 350.
I would say check it at 30 min, and possibly bake for 45 min., depending on oven and desired doneness!
Better than any pumpkin bread I've ever had.
LOW FAT, HIGH FIBER, too!
1 box carrot cake mix or spice cake mix
1 can pumpkin
1 egg
Mix all together and pour into greased loaf pan. I baked mine for 35 min. at 350.
I would say check it at 30 min, and possibly bake for 45 min., depending on oven and desired doneness!
Better than any pumpkin bread I've ever had.
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